Cornbread & Sausage Stuffing

Corn bread, Sausage, cranberry & Candied Pecan Stuffing!

Ingredients 

• 2 boxes store stuffing (you can mix the turkey stuffing with cornbread or go straight cornbread) This saves so much time and money with having the seasoning packet already in it.
• Extra-virgin olive oil
• 1 large onion, small dice
• 3 ribs celery, small dice
• 1 pound turkey or pork sausage, casing removed, broken into bite-size chunks
• 1 bag of candied pecans (usually in the salad aisle) Can substitute walnuts.
• 1 batch of stale cornbread, cut into 1-inch cubes
• 2 cups dried cranberries
• 3 to 4 cups chicken stock or broth

Directions

In the morning cook up a batch of cornbread.  (see my awesome cornbread recipe!) Stale to me usually means I make it in the am and use it in the afternoon, leaving it out on the counter).

Preheat the oven to 350 degrees F.

Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft.  Add the sausage and cook until the sausage begins to brown.   Add the walnuts, and the seasoning packets from the store bought stuffing, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet.  Transfer to a baking dish. 

Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes.